On Sunday, January 8, 2017 at 10:46:24 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Sunday, January 8, 2017 at 9:51:24 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Sunday, January 8, 2017 at 3:28:59 AM UTC-10, Nancy2 wrote:
> > > Isn't pork belly just a huge chunk of uncut bacon? What is there to
> > > eat?
> > > Small
> > > strips of meat among all that gelatinous fat? There is a pic when I
> > > Googled it,
> > > compliments of Gordon Ramsey, and that is what it looks like.
> > >
> > > I can't imagine eating bacon fat like that....my bacon has to be fried
> > > crispy,
> > > brown and thin-cut. If someone put a piece of pork belly in front of
> > > me,
> > > I
> > > would probably gag before taking a bite. Am I wrong about it?
> > >
> > > N.
> >
> > You are right the pork belly is uncured bacon. Americans have a long
> > history
> > of avoiding fat in their meats. The Asians are typically not averse to
> > eating a big hunk of fat. OTOH, I can see trends arising where the
> > situation
> > is reversing. In the future, Asians could be avoiding fatty meat and
> > Americans, not so much.
> >
> > ===================
> >
> > For me, fat gives a lot of flavour. If it is cooked properly, much of that
> > fat cooks out. I will never buy very lean meats.
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> I like your way of thinking. This is the golden age for foodies. There's an
> entire generation raised on cooking shows that is open to new ideas and
> techniques. These young people are going to change the foods of the US and
> Europe. Well alright.
>
> =====================
>
> A butcher I used to use, said to me one day,"You are very unusual!" I asked
> why and he said because everyone else asks for very lean meat)
>
>
>
> --
> http://www.helpforheroes.org.uk

It's my policy to mostly agree with butchers and other people that are handy with knifes or might have quick access to one.